In large saucepan, saute' onions and gimme lean sausage with veg broth until onions are getting tender, then add the mushrooms and continue cooking until cooked through. Add the chopped spinach the last 5 minutes and cook until wilted. Remove from heat and let cool. Once cool enough to touch, use fingers to crumble into little pieces. Combine with the bread crumbs. Use fingers to combine well. Form into balls and press into the mushrooms. Bake at 375 degrees in covered baking dish with water in bottom to steam the mushrooms as they bake for 30- 45 min. Uncover and cook for another 15 min. Top with vegan parmesan or nutritional yeast as desired. Shown are stuffed into Portobello mushrooms and also regular white mushrooms, they were both good, (I loved the Portobello) so just choose your favorite. Enjoy!